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–+ servings
A jar of pumpkin puree

Roasted Pumpkin Puree

Sean
The most flavorful pumpkin puree for all of your cooking and baking needs.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 4 cups
Calories 177 kcal

Equipment

  • Food processor
  • Sheet pan

Ingredients
  

  • 2 sugar or pie pumpkins do not use a regular pumpkin

Instructions
 

  • Preheat the oven to 375°F, 190°C, or gas mark 5.
  • Using a sharp knife cut the stems off of the pumpkins and then slice them in half. Scoop out the seeds and connective fibers. For roasting upside down put the halves of the pumpkin facing cut side down on the sheet pan. For face up roasting cut the halves in half and place on the sheet pan.
  • Roast for 35-45 minutes or until the pumpkin starts to collapse.
  • The skin should peel off. If you are having a little trouble use a spoon or knife to separate the pumpkin from the skin.
  • Place the pumpkin in the food processor and blend until smooth.

Notes

If the puree is really dry add a couple of tablespoons of water, 
If the puree is too runny strain with cheesecloth until the desired consistency has been reached. 
Can be used immediately. 
To store in the freezer add 2 cups to an airtight bag and flatten with hands before sealing. 

Nutrition

Serving: 1cupCalories: 177kcalCarbohydrates: 44gProtein: 7gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 7mgPotassium: 2312mgFiber: 3gSugar: 19gVitamin A: 57888IUVitamin C: 61mgCalcium: 143mgIron: 5mg
Nutrition Disclaimer*
Keyword Easy, Holiday baking, Pumpkin
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